Monkey Pigalle

A herbaceous and fresh cocktail combining rum with the complexity of green Chartreuse. Ginger Ale provides a spicy effervescence balanced by lime. A invigorating drink with botanical notes.

Complex cocktail based on smoky mezcal, sweetened by Velvet Falernum and enhanced by the bitterness of Campari and gentian. Citrus notes (lime, grapefruit) add freshness. A balance of smoky, bitter, and sweet.

Original blend of rum and brut cider, flavored with cinnamon and lime. Offers a fruity and spicy flavor with the effervescence of fermented apple. Ideal for those who love autumnal notes.

Very refreshing cocktail based on Cointreau orange liqueur, lengthened with sparkling water. Cucumber and basil add vegetal and thirst-quenching notes. Perfect for cooling down on a hot day.

Exotic and indulgent cocktail blending rum with the sweetness of vanilla and the acidity of passion fruit. Creamy texture and sweet-tart tropical flavor. A taste escape to the islands.

Refreshing classic based on vodka, lime, and ginger beer. Piquant and lemony taste with a nice effervescence. Traditionally served very cold.

Variation of the classic mule, replacing vodka with gin. The botanical notes of gin pair perfectly with the spicy ginger. A lively and aromatic drink.

Tequila version of the mule, offering characteristic agave notes. The ginger-lime combination complements the vegetal side of tequila. A spirited and sparkling cocktail.

Rum variation, often amber or spiced rum, adding more roundness to the cocktail. The mix with ginger beer creates a warm and spicy flavor. Very popular and tasty.

Crispy bread toast rubbed with garlic and fresh tomato, drizzled with olive oil. A classic Spanish tapa, simple and tasty. Ideal for sharing as an aperitif.

Seasoned avocado puree, creamy and fresh. Usually served with corn chips or bread for dipping. Mild and vegetal flavor.

Large green olives from Sicily, known for their firm flesh and mild buttery, nutty taste. A superior quality variety, not bitter. Perfect for snacking.

Assortment of taramas (fish roe emulsion) with various flavors: classic, spicy wasabi, and truffle-scented. Creamy and smooth texture. To be enjoyed spread on blinis or bread.

Chickpea puree with tahini (sesame paste), lemon, and garlic. Smooth texture and rich nutty and olive oil flavor. A healthy and nourishing Mediterranean dip.

Quality sardines preserved in extra virgin olive oil. Tender and melting flesh with a pronounced marine flavor. Served as is, often with bread and butter.

The fattiest and most tender part of white tuna, served with small sweet peppers (pimientos). Accompanied by toasted bread. A delicate dish with a silky texture.

Small portion of luxury caviar, traditionally served with thick small pancakes (blinis) and a shot of iced vodka. The eggs offer an iodized explosion in the mouth. A refined gastronomic experience.

High-quality Spanish ham from acorn-fed pigs, aged for 36 months. Intense flavor, melting texture, and aromatic marbled fat. Considered one of the best hams in the world.

Italian PDO cured ham, mild and slightly salty. Finely sliced, it has a silky texture. A classic of Italian charcuterie.

Exceptional ham from the Pyrenees, from Gascon black pigs. Dark red flesh and melting white fat, with aromas of undergrowth. A highly prized artisanal French charcuterie.

Cured and smoked beef charcuterie, originating from Spain. Dark red color, deep and slightly smoky flavor. A lean and tasty alternative to pork ham.

Traditional charcuterie made from cooked head of pork pieces in jelly. Gelatinous texture and tender meat pieces, richly seasoned. A rustic specialty with a pronounced flavor.

Rustic country pâté made with black pork from Bigorre. Coarse texture and authentic meat flavor. Enjoyed on country bread.

Spicy dry sausage made with black pork from Bigorre. Combines the finesse of this exceptional meat with the heat of paprika. Flavorful fat and orange-red color.

Creamy center of burrata (cheese strands and crème fraîche) served with gently candied peppers. Contrast between the milky sweetness and the sweet and savory taste of the vegetables. Very creamy and indulgent.

Selection of three aged cheeses from the Frescolet cheese shop. Allows you to discover different textures and milks (cow, goat, sheep). Usually served with bread.

Small burrata (fresh Italian cheese with a creamy center) served with cherry tomatoes and fresh basil. A simple, fresh, and iconic Italian starter.

Gourmet version of croque-monsieur with aged comté cheese and a truffle-infused cream. Choice of ham or chicken filling. Hot, gratinated, and very tasty sandwich.

Slices of beef just seared on the outside and raw on the inside, served cold or warm. Accompanied by crunchy white radish and wakame seaweed. A light dish of Japanese inspiration.

Thin slices of raw marinated artichoke, served with a truffle-flavored vinaigrette sauce. Crunchy texture and subtle nutty flavor. An elegant vegetarian starter.

Raw salmon marinated in salt, sugar, and dill, with firm and melting flesh. Served with a crème fraîche seasoned with yuzu (Japanese citrus). Fresh and delicately flavored.

Raw tuna cut into small cubes, mixed with creamy avocado, tangy green apple, and pomegranate seeds. A fresh and vitamin-rich mix of textures and flavors.

Grilled cauliflower florets, served with a sesame sauce (tahini), fresh pomegranate seeds, and cilantro. Vegetarian dish with oriental flavors, both tender and crunchy.

Eggplant baked until melting, glazed with a sweet and savory miso sauce. Rich flavor and intense umami. A melting dish of Japanese inspiration.

Small white base pizzeta (cream) topped with sweet figs, salty cured ham, and crunchy walnuts. A balanced sweet and savory mix on a crispy crust.

Classic pizzeta combining the character of goat cheese with the sweetness of honey. Creamy cream base and walnuts for crunch. Highly appreciated by sweet and savory lovers.

Pizzeta topped with tomatoes and enriched after baking with fresh, creamy stracciatella. Contrast of temperatures and textures between the warm crust and the fresh cheese.

Gourmet pizzeta flavored with truffle cream, with tomatoes and mozzarella. Fresh arugula adds a peppery touch. Rich and aromatic.

Individual chocolate cake with a warm, molten center. Both soft and melting texture. Intense chocolate flavor, an essential comforting dessert.

Japanese desserts made of glutinous rice dough encasing ice cream. Various fruity or traditional flavors. Soft and elastic texture on the outside, frozen on the inside.

Italian dessert made of coffee-soaked biscuits layered with mascarpone cream and dusted with cocoa. Sweet, creamy, and slightly caffeinated.

Dessert version of the pizzeta, generously topped with chocolate and hazelnut spread. Warm and crispy crust with a melting filling. Very indulgent.